1. Place the purple cabbage, chinese cabbage and red capsicum in a bowl. Add the lemon juice and olive oil and toss to combine. Set aside.

2. To make the salsa: Quarter the tomatoes and cut out the seeds. Dice the tomato flesh and place in a small bowl. Add the garlic, cucumber, onion and lime juice. Season with salt and pepper, if desired.

3. Place the chilli powder, cumin, salt and pepper in a large shallow bowl and mix well to combine. Place the fish in the mixture and turn to coat the fish pieces evenly.

4. Heat the oil in a large non-stick fry pan over medium-high heat. Add the fish pieces and cook for 2-3 minutes, until golden brown. Carefully flip the fish pieces over and cook for a further 2-3 minutes until the fish is cooked through. Transfer to a plate and flake into bite-sized pieces.

5. Warm the tortillas in a large dry fry-pan over medium-high heat for 30 seconds each side.

6. Divide the tortillas among plates. Top each tortilla with some yoghurt, followed by the cabbage salad, fish, avocado and salsa. Garnish with the fresh coriander and enjoy!

Love, Kayla xx

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.